Ingredients:

  • 1/2 cup vegan butter, melted (113g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup Dutch-processed cocoa powder (45g)
  • 1/4 cup soy or oat milk, room temperature (60ml)
  • 2 tsp vanilla extract, divided
  • 3/4 cup all-purpose flour (95g)
  • 1/4 tsp salt
  • 1/3 cup vegan butter, softened (75g)
  • 1/2 cup brown sugar, packed (100g)
  • 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
  • 1 cup all-purpose flour (125g)
  • 1/2 tsp baking soda
  • 1/2 cup dairy-free chocolate chips (90g)

Instructions:

  1. Whisk 1/2 cup melted vegan butter and granulated sugar vigorously for 2 minutes until the sugar begins to dissolve and the mixture is glossy.
  2. Stir in the cocoa powder, plant milk, and 1 tsp vanilla extract until a smooth slurry forms. Gently fold in 3/4 cup flour and salt until just combined.
  3. Pour the brownie batter into a parchment-lined 8x8 inch pan. Place in the freezer for 10 minutes to 'Flash-Chill' and stabilize the base.
  4. While the base chills, cream the 1/3 cup softened vegan butter and brown sugar until fluffy. Incorporate the flax egg and the remaining 1 tsp vanilla.
  5. Sift in 1 cup flour and baking soda, then fold in the chocolate chips to complete the cookie dough layer.
  6. Remove the pan from the freezer. Drop spoonfuls of cookie dough evenly over the chilled brownie layer, gently flattening them to cover the surface.
  7. Bake at 350°F (175°C) for 35 minutes until the cookie edges are golden and the center is set but still slightly soft.